WHAT is inside a DRAGON SUSHI ROLL? To elaborate, traditional dragon rolls contain tempura shrimp and cucumber inside (inside out roll), avocado, fish eggs, and spicy mayonnaise and eel sauce drizzled on top. Due to the layer of thinly sliced avocado on top, the sushi roll resembles the scales of a dragon, hence its name! This is one of my favorite sushi rolls for this reason.
The festive dragon roll is a delectable uramaki sushi roll that includes avocado, unagi, and shrimp tempura in a festive dragon pattern. With slices of avocado fashioned to appear like the scales of a dragon, this inside-out sushi roll is customarily filled with eel and cucumber and served on a bed of seaweed.
How is the Dragon roll prepared?
The dragon roll is an inside-out sushi consisting of nori sheet wrapped around the ingredients on the inside and sushi rice on the outside. Here, shrimp tempura and cucumber are tucked inside the nori, and avocado slices are layered on top of the roll; when cut, the sushi resembles dragon scales.
How to prepare sushi Red Dragon
Directions –
- Equipment
- The rice cooker
- Sushi rice oke
- Bamboo mat
- Wok
- Knife
- Plastic film
- How To Prepare Sushi-Rice
- Rice is added to a large bowl or pot. Fill it with enough water to completely submerge the rice.
Equipment The rice cooker Sushi rice oke Bamboo mat Wok Knife Plastic film How To Prepare Sushi-Rice Rice is added to a large bowl or pot. Fill it with enough water to completely submerge the rice. Rapidly discard the water so that the rice does not absorb it. 
15-20 seconds should be spent washing the rice with your finger in a circular motion.15-20 seconds should be spent washing the rice with your finger in a circular motion. 
Rice drained through a fine mesh. 
Rice drained through a fine mesh. Add the rice to the bowl of the rice cooker. Just below the 3-cup mark, fill the bowl with water until it reaches the brim. 
Add the rice to the bowl of the rice cooker. Just below the 3-cup mark, fill the bowl with water until it reaches the brim. Add a kombo to the top Add a kombo to the top 
Start cooking the rice after allowing it to sit undisturbed for 20 to 30 minutes so that it can absorb sufficient moisture. When the rice is cooked, remove the kombu. 
Start cooking the rice after allowing it to sit undisturbed for 20 to 30 minutes so that it can absorb sufficient moisture. When the rice is cooked, remove the kombu. Moisten your sushi oke prior to placing the rice on it. 
Moisten your sushi oke prior to placing the rice on it. While the rice is still warm, add sushi vinegar to it. Cut the rice at a 45-degree downward angle. If possible, gently flip the rice and blow it with a fan until it has cooled so that it has a nice sheen. 
- The sushi oke should be covered with a damp towel or paper towel.
- How to Make Traditional Dragon Roll Sushi Tempura
- If the head of the shrimp is still attached, remove it first.
The sushi oke should be covered with a damp towel or paper towel. How to Make Traditional Dragon Roll Sushi Tempura If the head of the shrimp is still attached, remove it first. Slide your knife under the shrimp’s shell on one side. 
Slide your knife under the shrimp’s shell on one side. Remove the shell but retain the shell of the tail. 
Remove the shell but retain the shell of the tail. Put the shrimp on the board (belly facing down). Make a shallow cut along the back of the shrimp. Put the shrimp on the board (belly facing down). Make a shallow cut along the back of the shrimp. 
Remove the black vein using the knife’s tip. 
Remove the black vein using the knife’s tip.
- In the same manner, remove the white vein from the shrimp’s underside.
- Make 4-5 shallow cuts across the body of the shrimp.
In the same manner, remove the white vein from the shrimp’s underside. Make 4-5 shallow cuts across the body of the shrimp. With the shrimp’s belly facing down, gently press it to straighten it, and then cut off the tail tip. Your shrimp are now prepped for tempura. 
With the shrimp’s belly facing down, gently press it to straighten it, and then cut off the tail tip. Your shrimp are now prepped for tempura. Add 1.5 inches of cooking oil to a pot or wok of medium size. Maintain the oil’s temperature between 340 and 350 degrees Fahrenheit at all times. 
Add flour to a large mixing bowl. Add flour to a large mixing bowl. 
Combine the egg with roughly 0.6 cups of cold water. Whisk the egg and discard any foam. Combine the egg with roughly 0.6 cups of cold water. Whisk the egg and discard any foam. 
Slowly incorporate the egg mixture into the flour. Combine all ingredients thoroughly to form the batter. Slowly incorporate the egg mixture into the flour. Combine all ingredients thoroughly to form the batter. 
Coat the shrimp with potato starch or cornstarch and batter. Coat the shrimp with potato starch or cornstarch and batter. 
The shrimp should be fried for approximately two minutes, or until golden brown. 
The shrimp should be fried for approximately two minutes, or until golden brown. The shrimp should be placed on a wire rack to drain excess oil. The shrimp should be placed on a wire rack to drain excess oil. 
- Making The Hot Mayonnaise
- Blend together 1 tablespoon of mayonnaise and 1 teaspoon of sriracha sauce.
Making The Hot Mayonnaise Blend together 1 tablespoon of mayonnaise and 1 teaspoon of sriracha sauce.
- Creating A Sushi Roll
- Cut the cucumber in half along its length and remove its seeds.
Creating A Sushi Roll Cut the cucumber in half along its length and remove its seeds. 
- Cut the cucumber parts without seeds in half along their length.
- Cut the avocado in half along its length and around the seed, then twist the halves apart.
Cut the cucumber parts without seeds in half along their length. Cut the avocado in half along its length and around the seed, then twist the halves apart. Remove the pit using a knife. 
Remove the pit using a knife. After removing the skin, slice the avocado across its width. After removing the skin, slice the avocado across its width. 
The nori sheet is cut in half. Plastic wrap the bamboo mat and place the nori sheet on it (shiny side face down). The nori sheet is cut in half. Plastic wrap the bamboo mat and place the nori sheet on it (shiny side face down). 
Before touching the rice, dunk your hands in tezu to prevent it from sticking to your hands. Before touching the rice, dunk your hands in tezu to prevent it from sticking to your hands. 
Spread 12 cup of rice on the nori sheet evenly. Spread 12 cup of rice on the nori sheet evenly. 
Turn the nori sheet over and place the fillings at the bottom. Turn the nori sheet over and place the fillings at the bottom. 
Roll the nori sheet over the filling tightly from the bottom up. 
Roll the nori sheet over the filling tightly from the bottom up.
- Compress the roll with force.
- Once the sushi has been rolled, remove it from the bamboo sheet.
- Carefully remove the avocado from the knife’s side and place it atop the roll.
Compress the roll with force. Once the sushi has been rolled, remove it from the bamboo sheet. Carefully remove the avocado from the knife’s side and place it atop the roll. 
- Enclose sushi in plastic wrap
- Place the sushi on the bamboo mat and squeeze it tightly.
- With the plastic wrap still attached, cut the sushi into eight pieces.
Enclose sushi in plastic wrap Place the sushi on the bamboo mat and squeeze it tightly. With the plastic wrap still attached, cut the sushi into eight pieces. 
- If you want the sushi to become denser, cover the pieces with another plastic wrap, place the bamboo mat on top, and squeeze again. If not, proceed to the next step.
- Toss your sushi with tobiko, spicy mayonnaise, unagi sauce, and black sesame seeds.
If you want the sushi to become denser, cover the pieces with another plastic wrap, place the bamboo mat on top, and squeeze again. If not, proceed to the next step. Toss your sushi with tobiko, spicy mayonnaise, unagi sauce, and black sesame seeds. 
- Recipe for Red Dragon Roll Sushi
- Prepare the sushi rice
Recipe for Red Dragon Roll Sushi Prepare the sushi rice Slice your tuna into 1 cm square sticks. Slice your tuna into 1 cm square sticks. 
Using the above method, cut the avocado in half and remove the pit. 
Using the above method, cut the avocado in half and remove the pit. Quarter the avocado and remove the skin before eating. Then, thinly slice each portion into sticks. Quarter the avocado and remove the skin before eating. Then, thinly slice each portion into sticks. 
Before touching the rice, dunk your hands in tezu. Fill the sushi with tuna, avocado slices, sriracha sauce, or your preferred fillings using the same technique as described above. Before touching the rice, dunk your hands in tezu. Fill the sushi with tuna, avocado slices, sriracha sauce, or your preferred fillings using the same technique as described above. 
Decorate with condiments (sesame seeds, tobiko, etc.) Decorate with condiments (sesame seeds, tobiko, etc.) 
- How to Prepare Spicy Tuna Sushi Preparing the Spicy Tuna Sushi
- Chop the chives (green onions). Keep the green and white components distinct.
How to Prepare Spicy Tuna Sushi Preparing the Spicy Tuna Sushi Chop the chives (green onions). Keep the green and white components distinct. Combine 1.5 tablespoons of sriracha sauce and 0.5 milliliters of sesame oil. Combine 1.5 tablespoons of sriracha sauce and 0.5 milliliters of sesame oil. 
Cube the tuna into 14-inch pieces. 
Cube the tuna into 14-inch pieces.
- Combine the tuna with the hot sauce and scallions. If you wish to save the leaves for garnish, add only the white parts.
- Creating A Sushi Roll
- Prepare the sushi rice.
Combine the tuna with the hot sauce and scallions. If you wish to save the leaves for garnish, add only the white parts. Creating A Sushi Roll Prepare the sushi rice. Cut the nori sheet in half, then distribute the rice evenly across each half. Cut the nori sheet in half, then distribute the rice evenly across each half. 
- Turn the nori sheet over. The tuna should be placed on the roll. You may also add avocado slices that have been peeled on top of the nori sheet.
- Roll everything tightly and compress it effectively.
- To serve, cut the roll and add toppings.
Turn the nori sheet over. The tuna should be placed on the roll. You may also add avocado slices that have been peeled on top of the nori sheet. Roll everything tightly and compress it effectively. To serve, cut the roll and add toppings. 
Turn the nori sheet over. The tuna should be placed on the roll. You may also add avocado slices that have been peeled on top of the nori sheet. Roll everything tightly and compress it effectively. To serve, cut the roll and add toppings.
Ingredients 1 Persian/Japanese cucumbers 2 avocados 1/2 lemon (optional) 2 nori (seaweed) sheets (cut in half crosswise) Recipe for 2 cups sushi rice (each roll requires 1/2 cup sushi rice).8 pieces of tempura shrimp (Recipe) 2 tsp Tobiko (fish roe for frying) (2 tsp = 20 g). unagi (eel) (optional)